Pork medallions in apple cream sauce

3/4 lb pork tenderloin, cut into 3/4 in thick medallions

2 Tbsp flour

2 apples peeled cored and sliced

1 onion, finely chopped

2 Tbsp apple vinegar

2 Tbsp butter

1 Tbsp sugar

100 ml white wine

100 ml water

100 ml double cream

1 tsp mustard

Season pork medallions with salt and pepper. Dust with flour.

Cook pork on each side until browned. Keep warm.

Melt butter in a skillet. Add onions and apples. Cook until browned. Add white wine, water, vinegar, sugar. Reduce liquid by 1/3.

Puree the mixture in a blender and return to a pan.

Add cream and mustard and reduce to desired consistency. 

Now return the pork to the sauce and cook uncovered for 3 minutes.